Comments

Vinnie DowellCreamy Chicken and Mini Penne Casserole 12 hours ago
sounded great might try it
Randi ZiringAir Fryer Apple Pie Bombs 25 days ago
Do you have meatless recipes substituted with a ta...
Hi Susan, yes, absolutely
Hello Toni! Sure, try King Arthur one or any other...
Blossom LadyVegan Gravy 1 month ago
Hi Sophia! Thank you for asking, that's a great qu...
Hi Annie! Thanks a lot!!! I love it, too! 😊
Thank you! 😊
Hello Wendy! Thank you so very much! So glad to kn...
Hi Michelene! Thank you so much for your advice! G...
Hi! Sure! You can either leave out or substitute w...

Pork Ragu

Blossom Lady
Dec 17, 2021 06:56 AM
Pork Ragu

A tasty slow simmered, melt in your mouth pork ragu!

Ragu is an Italian style meat based sauce that’s served with pasta and it’s a staple on my meal plan for cooler months. Normally when I think about a ragu sauce I think of a slowly braised beef ragu or a ground beef ragu bolognese but pork is also amazing in ragu! This recipe starts by searing a pork shoulder/butt until browned before slowly braising it in a tasty tomato based sauce until it’s melt in your mouth tender. The sauce is pretty standard with onions, carrot, celery, garlic, broth, tomato paste and crushed tomatoes. Apple and fennel go well with pork and thyme, rosemary, sage and bay leaves round out the seasonings. The final touch is a bit of cream and parmesan cheese which mellows the sauce out and adds a ton of flavour! I like to serve this pork ragu over pappardelle or linguine and any other pasta shape works well!

Ingredients:

  • 1 tablespoon oil
  • 3 pound pork shoulder/butt, trimmed and cut into 2-3 inch cubes
  • salt and pepper to taste
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup granny smith apple, peeled, cored and diced (optional)
  • 1 tablespoon garlic, chopped
  • 1/2 teaspoon ground fennel
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 sprig thyme (or 1 teaspoon fresh chopped or ½ teaspoon dried)
  • 1 sprig rosemary (or 1 teaspoon fresh chopped or ½ teaspoon dried)
  • 1 sprig sage (or 1 teaspoon fresh chopped or ½ teaspoon dried)
  • 2 bay leaves
  • 1/2 cup heavy/whipping cream (or mascarpone)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • salt and pepper to taste
Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments